Description
A delicious and comforting chicken soup that combines rich flavors, creamy goodness, and a blend of spices. Perfect for chilly evenings or special family dinners.
Ingredients
Scale
- 1½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- ⅓ cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt (or to taste)
- 6 cups chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 cup baby spinach (optional)
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until soft and translucent.
- Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Place chicken in the pot, season with salt, pepper, oregano, and thyme. Cook for about 3–4 minutes per side until lightly golden.
- Stir in chopped sun-dried tomatoes and pour in chicken broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until chicken is fully cooked.
- Remove chicken and shred using two forks. Return shredded chicken to the pot and lower the heat.
- Slowly stir in heavy cream and Parmesan cheese until melted and smooth. Add spinach if desired and let it wilt.
- Taste and adjust seasoning. Serve hot, garnished with fresh herbs and additional Parmesan if desired.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator. Freezing in portions is also an option.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg